Ingredients
2 Tbsp. olive oil
1/2 lb. ground pork
1/2 lb. ground beef
1/2 lb. ground veal
2 medium onions, peeled and finely chopped
6 cloves garlic, peeled and minced
2 large carrots, grated
3 stalks celery, finely chopped
6 jumbo tomatoes (or 10 large), blanched and peeled, then chopped
1 package chopped frozen spinach, thawed and drained
1 28 oz. can crushed tomatoes
1 14 oz. can artichokes, drained
1 package fresh basil, finely chopped
1/2 cup red wine
1 Tbsp. white sugar
1/2 cup grated parmesan cheese
1/2 tsp. ground black pepper
1/4 package fresh oregano
1/4 package fresh thyme
1/4 package fresh marjoram
1/4 package fresh rosemary
1/4 tsp. cayenne pepper
Salt to taste
Preparation
Score tops of tomatoes; place in boiling water until skin starts to loosen; drain and rinse under cold water, then peel. Chop into large chunks and set aside.
In a large pot, saute oil and onions, add meat and cook until no longer pink. Drain any fat. Add celery, carrots and garlic. Cook until vegetables start to soften. Add spinach and artichokes, and cook for a few minutes. Add fresh tomatoes and cook until sauce starts to bubble. Add crushed tomatoes, red wine, sugar and spices. Bring to a high simmer, then reduce heat to low, stirring often to avoid sticking. Add parmesan cheese, simmer on low heat for about one hour.
To puree: Remove sauce from heat, add sauce in batches in a food processor and put aside in bowl once each batch is done.
Return pureed sauce to large pot and continue simmering over low heat for at least two to three hours, or until thick. Continue stirring frequently.
Serve over cooked pasta and sprinkle with fresh parmesan cheese. ENJOY!
Note: Sauce freezes well - let cool before freezing.
